Chicken involtini
User Reviews
5.0
108 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4
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Calories
704 kcal
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Course
Main Course
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Cuisine
Italian
Chicken involtini
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Rolled up chicken breasts stuffed with garlicky spinach, seared mushrooms, and melty fontina cheese and baked in a buttery lemon and white wine sauce.
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Ingredients
For the sauteed spinach
- 1/4 cup (60g) olive oil
- 3 cloves garlic minced
- 1/2 pound (226g) spinach
- salt and pepper to taste
For the sauteed mushrooms
- 2 tablespoons (30g) olive oil
- 1/2 pound (226g) mushrooms diced
- salt and pepper to taste
Remaining ingredients
- 8 large chicken cutlets pounded 1/4 thick, about 2 pounds (908g) of chicken
- salt and pepper to taste
- 1/4 cup (60g) olive oil
- 4 cloves garlic sliced
- 1/2 cup (65g) flour for dredging
- 2 tablespoons (30g) lemon juice
- 1/2 cup (120g) dry white wine
- 1/2 cup (120g) low sodium chicken stock
- 1 cup (113g) shredded fontina cheese
- 1/2 cup (50g) Italian seasoned breadcrumbs divided
- 2 tablespoons (28g) butter cubed
- 2 tablespoons minced flat-leaf Italian parsley
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Instructions
For the sauteed spinach
- In a large pan saute the garlic in olive oil over medium-low heat until golden (about 2 minutes) then add the spinach. Cook spinach until wilted and season with salt and pepper. Remove spinach from heat and set aside.
- Once the spinach is cool enough to handle, drain by pressing through a fine-mesh strainer. Chop the spinach and set it aside.
For the sauteed mushrooms
- Heat a large pan to medium heat and saute the mushrooms in olive oil until they release their water (about 5 minutes).
- Season the mushrooms with salt and pepper and set aside.
For the chicken involtini
- Preheat oven to 375f.
- Drain any residual moisture from the mushrooms and spinach and place into a bowl along with the fontina cheese and a 1/4 cup of breadcrumbs.
- Season the chicken with salt and pepper on both sides. Layer 2-3 tablespoons of the filling in the center of the chicken. Roll the chicken then dredge in flour and shake off the excess. Secure the chicken with toothpicks. Repeat for remaining chicken. Any extra stuffing can be saved for another purpose.
- Heat a large oven-safe pan to medium. Once hot, add the olive oil and the chicken. Sear the chicken until brown on all sides (around 2 minutes per side) then move to a plate.
- Add the garlic to the pan and saute until golden (about 2 minutes) then add the wine and chicken stock. Turn heat to high and with a wooden spoon remove the brown bits. Cook for 2 minutes or until reduced by about half. Taste the sauce and adjust salt and pepper to taste.
- Remove the pan from the burner and add the chicken to the pan. Sprinkle the chicken with the remaining breadcrumbs and add the lemon juice and butter pieces into the sauce. Bake for 12-15 minutes or until the chicken reaches an internal temp of 160f.
- After removing the chicken involtini from the oven, add the parsley to the sauce. Let the chicken rest for 5-10 minutes before removing the toothpicks and serving. Enjoy!
Notes
- The chicken can be tied with string instead of using toothpicks.
- If the sauce is too thin move the chicken to a plate and just cook the sauce over medium-high for a few minutes to reduce and thicken. You can also add another knob of cold butter and whisk in before serving to emulsify the sauce.
- Extra stuffing can be saved in the fridge for up to 3 days and should be heated before consuming due to it being used for raw chicken.
- Leftovers can be saved for up to 3 days in the fridge and can be reheated until warm on the stovetop.
Nutrition Information
Show Details
Calories
704kcal
(35%)
Carbohydrates
21.9g
(7%)
Protein
49.5g
(99%)
Fat
44.8g
(69%)
Saturated Fat
12.6g
(63%)
Cholesterol
155mg
(52%)
Sodium
1083mg
(45%)
Potassium
1221mg
(35%)
Fiber
2.7g
(11%)
Sugar
2.8g
(6%)
Calcium
249mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 21.9g | 7% |
| Protein | 49.5g | 99% |
| Fat | 44.8g | 69% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 155mg | 52% |
| Sodium | 1083mg | 45% |
| Potassium | 1221mg | 26% |
| Fiber | 2.7g | 11% |
| Sugar | 2.8g | 6% |
| Calcium | 249mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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